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Cream Of Artichoke Soup

Cream Of Artichoke Soup

Oxmoor House JANUARY 1985

  • Yield: 2 1/2 quarts

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon butter or margarine
  • 2 (14-ounce) cans artichoke hearts, undrained
  • 3 tablespoons all-purpose flour
  • 1 quart chicken broth
  • 1 quart milk
  • 1/2 teaspoon salt
  • Dash of red pepper

Preparation

Sauté chopped onion and celery in butter in a large skillet until vegetables are tender. Place vegetables and artichoke hearts in container of an electric blender; process until smooth.

Place flour in a large Dutch oven. Gradually add chicken broth, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in artichoke mixture; cook over medium heat until bubbly. Add milk, salt, and pepper; heat thoroughly. (Do not boil.) Serve warm or chilled in individual soup bowls.

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